Butternut Squash and Pecan Muffins

  • 3 cups butternut squash puree
  • 1 cup sugar
  • 2 large egg yolks
  • 4 large egg whites
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil (canola is great, do not use olive oil)
  • 2 cups all purpose flour or spelt flour
  • 2 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt or kosher salt
  • ½ cup chopped pecans
  • ½ cup raisins (optional)

Preheat oven to 350 degrees. In the bowl of an electric mixer with a paddle attachment, beat together the sugar and egg yolks on high speed until light and fluffy. Reduce speed to low and mix in applesauce, oil, and squash puree just until blended. Transfer to a large bowl. Clean mixer bowl and fit mixer with whip attachment. Add egg whites to the bowl and beat on medium-high speed until very foamy, but not quite soft peaks. In another bowl, combine flour, baking powder, baking soda, and salt, whisk to combine. Add dry ingredients to wet ingredients and stir just until mixed. Fold in the egg whites just until blended. There will be some white streaks in the batter, which is fine. Gently fold in nuts and raisins. Spoon batter into lined muffin cups, filling each about ¾ full. Bake 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Makes 12 muffins.

Adapted from 101cookbooks.com

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